Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Yield: 9 servings
- 1-2/3 cups all purpose flour
- 1/3 cup bread flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 6 Tbsp. unsalted butter, chilled
- 3 Tbsp. solid vegetable shortening, chilled
- 1/2 cup cup cold milk
- 1/4 cup buttermilk
- 3-4 Tbsp. butter, melted
In large bowl, combine flours, baking powder and salt and mix well. Add butter and with your fingertips, 2 knives, or a pastry blender, cut in the COLD butter and shortening until the mixture resembles cornmeal. Stir in the cold milk and buttermilk and mix just until dry ingredients are moistened. Gather the dough into a ball and place on a lightly floured work surface.
Roll the dough into a 4" by 10" rectangle. Brush lightly with some of the melted butter. Fold one-third of the long side over on the dough, then fold the other side on top to make three layers.
Roll the dough into an 8" square and cut into 9 biscuits. (This prevents scraps of dough and re-rolling, which makes tough biscuits.) If you prefer round biscuits, cut with a 2" biscuit cutter, flouring the cutter in between cuts. Make sure that you press straight down with the biscuit cutter so your biscuits will have straight sides.
Place biscuits 1-1/2" apart on an ungreased cookie sheet and brush tops with melted butter. Bake at 425 degrees for 11-14 minutes or until golden brown. Serve immediately.